Primal Chow Pork Carnitas with Guacamole.

I never made carnitas, honestly I had no idea how. I came upon this recipe from this site, and I have to say, I wished I had this recipe years ago!

Ingredients:

Olive oil
1 medium white onion, chopped into big pieces
2-3 lbs pork shoulder
4 cloves garlic, she says to peel and left whole, but I used minced
1 stick cinnamon (about 1/2 to 1 tsp)
1 teaspoon cumin
1/2 teaspoon Mexican Oregano (Italian Oregano smells and taste different)
1 teaspoon Spanish paprika (I used regular)
sea salt
black pepper

Directions:

In a large skillet add Olive Oil and saute the onion. Saute till onions become translucent, then add the pork to sear all sides. Remove the meat and onions and transfer it to a slow cooker. Add the rest of the ingredients, and 2 TBL of salt. Add enough water to cover the pork two-thirds, and cook for 5-6 hours. Let cool. Preheat the oven to broil. Transfer the shredded pork and add some juices (about 2 cups) in a baking dish, and broil for 15-20 min. Move the meat once in a while during the time in the oven. We served this meat with a spread of guacamole (recipe below) on a piece of lettuce leaf.


Homemade Guacamole (This one is mine):

1 Avocado (peeled, pitted, and mashed)
1 Tomato (roma) chopped
1 half of a medium sized onion chopped
1 Jalapeño chopped
salt and pepper

Mix all the ingredients and done!

After you spread the guacamole on the leaf of lettuce, add a little bit of cilantro and lime. Chow down and enjoy!

As you noticed I topped it off with the guacamole in this picture. Believe me! You want to spread it first.

Primal Chow Herbed Pizza

Who says you can't have pizza while living the Paleo/Primal lifestyle? Slap them into this recipe! It's a bit of work, but believe me, so worth it!

Ingredients:

3 Eggs
1 clove of garlic minced
1 cup of Hemp milk, or other non-dairy milk
1/2 cup of coconut flour
1/2 teaspoon baking poweder
1/2 teaspoon of salt
1 teaspoon dried oregano
1 teaspoon dried basil

Directions:

Preheat oven to 375 degrees. Mix eggs, garlic, milk together. Mix all the dry ingredients, and add the wet ingredients. Dough needs to be sticky for easy spreading. Use a pizza pan, and cover it with a parchment paper. Grease the parchment paper with butter (or Coconut butter). Then, spread the dough evenly on the parchment paper. Bake for 20 minutes. Crust is ready when edges begin to turn brown. Gently turn over crust and peel parchment paper from the bottom of the crust and place it back on the pizza pan with bottom side up. Top your pizza with sauce and whatever else you like. Bake for another 10 minutes. If you are using bacon or sausage cook them before hand. Chow down and enjoy!

Shredded veggies with sausage!

Primal Chow Breaded Pork Chops with homemade marinara sauce

This recipe was originally made with all-purpose flour, milk, mushroom condensed soup. As you noticed, not Paleo friendly. I just could not shred our favorite dish, it's versatile as well. You can use it with flank steak, or chicken, veal, etc. I found the marinara sauce years ago, and it's truly a gem! I use it on everything Italian. I can't claim it mine though. It belongs to Giada De Laurentiis. Here is the recipe:

Ingredients:

1/2 cup Olive Oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea Salt and freshly ground black pepper

Directions:

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add grass-fed organic butter, 1 tablespoon at a time, to round out the flavor. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

While the sauce is simmering, you prepare the pork chops as it needs to bake for an hour and a half.

Ingredients:

6 pork chops
garlic powder
pepper
2 free-range eggs, beateen
1 cup of coconut flour
4 tablespoons olive oil

Directions:

Preheat oven to 350 degrees (175 degrees C). Season pork chops with garlic powder and pepper. Then drenched them in the eggs, and coat them liberally with coconut flour. Fry them in olive oil 3-5 minutes per sides. Transfer the chops to a 9 x 13 inch baking dish and cover with foil. Bake in the preheated oven for 1 hour.

 After the chops have been baking for an hour, pour the marinara sauce and bake for an additional 30 minutes.
We served the pork chops with baked asparagus, and Sara Fragoso's "Kids love Cabbage slaw".


Here is the recipe for the slaw:


Ingredients:

2 cups purple cabbage, diced
1 cup cucumber, diced
1 shallot, minced
1/2 cup mango, finely diced
1Tbl balsamic vinegar
2 Tbl Olive Oil
Black pepper to taste

Direction:

Just mix everything!

And last, recipe for Baked Asparagus:

Ingredients:

1 Lbs of asparagus
Old Bay
Olive Oil

Directions:

Preheat oven to 350. Place the asparagus on a baking sheet. Drizzle with Olive Oil, and sprinkle with Old bay. Bake in preheated oven for 15 - 20 minutes. That's it!

Chow down and enjoy!

Primal Chow Coconut Tortillas

I copied this recipe and modified it a bit from Mark Sisson.
Ingredients:
7 eggs
1/4 cup coconut flour
1/4 tsp sea salt
2 tsp of chopped dried onion
1/4 cup hemp milk (you can use other non-dairy milk if you like)

Directions:

Mix these ingredients and let them sit for five minutes. Oil or grease up your pan and heat over medium heat. Pour about a 1/4 cup of batter for each crepe, allowing each side to brown before flipping it. Serve immediately with meat, or veggies, or just as a morning burrito. Chow down and enjoy!

Primal Chow Poached Eggs!

This recipe is so easy!
Ingredients:
Any veggies you like (we use mushrooms, spinach, zucchinis, onions, you name it!)
1 chopped garlic
1/2 cup of salsa
Eggs
Organic Grass-fed Butter


Directions:
Heat a pan with the butter, add the garlic and saute the veggies for about a minute until tender. Add the salsa, and let it simmer for about 1 minute. Crack the eggs, and add them on top of the veggies, and cover them for 5-8 minutes (depending how you like your yolks). Serve immediately with a side of coconut tortilla and organic sausage. Chow down and enjoy!